Total Time
20mins
Prep 15 mins
Cook 5 mins

This is an omelet version of the southwest favorite Navajo Taco (or Indian Taco). Full of flavor, easy to make, and always a hit.

Ingredients Nutrition

Directions

  1. Whip the eggs with the water and pour into a 7" cast iron skillet (or other heavy skillet) heated to medium high heat.
  2. As it cooks, tip the pan and pull the sides in to allow the uncooked egg to flow under the edges of the omelet.
  3. While not quite cooked, add the 1/4 cup cheese to one half, and fold the other half to top it.
  4. Slide to a plate and top with warmed beans, tomatoes, onions, olives & 2-3 tablespoons shredded cheese. (More cheese, tomatoes, olives or onions may be added, as desired).
  5. Top with dollops of sour cream & salsa.
  6. ENJOY!

Reviews

(2)
Most Helpful

Loved it! I adopted you and made this for Pick a Chef Spring 2007. I made this for DH's lunch and it was well received:) I didn't have sour cream to hand so just added a few pieces of fresh chopped tomato on the top and it was fairly quick and easy to make. Please see my Rating System: 4 stars for a tasty and filling lunch that offered something different from run-of-the-mill omelets. Thanks!

kiwidutch April 22, 2007

This was super easy to make. I used ranch style beans rather than the kidney beans and I omitted the olives. This was good. I served it with hashbrowns and toast. Thanks for sharing your recipe Lauralee!

Junebug December 29, 2006

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